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]]>By: Food Gal » Blog Archiv » High on the Hamhttp://www.foodgal.com/2009/09/bruce-aidells-on-the-finer-points-of-cured-pork/comment-page-1/#comment-20730
Thu, 21 Apr 2011 13:26:33 +0000http://www.foodgal.com/?p=5870#comment-20730[…] More Hammy News: Vande Rose Farms Dry-Cured Hams […]
]]>By: foodgalhttp://www.foodgal.com/2009/09/bruce-aidells-on-the-finer-points-of-cured-pork/comment-page-1/#comment-6523
Fri, 11 Sep 2009 15:51:38 +0000http://www.foodgal.com/?p=5870#comment-6523Moe: Quite a few places mail-order Berkshire pork. Also, in the Bay Area, you can usually find it at Bi-Rite Market in San Francisco, and Whole Foods. Some of those more high-end grocery stores might also special order it for you if you ask them ahead of time.
]]>By: Moe Rubenzahlhttp://www.foodgal.com/2009/09/bruce-aidells-on-the-finer-points-of-cured-pork/comment-page-1/#comment-6521
Fri, 11 Sep 2009 15:25:52 +0000http://www.foodgal.com/?p=5870#comment-6521> Had no idea that Aidells was no longer behind the Aidells sausages. Like Niman no longer part of Niman Ranch or Burt no longer part of Burt’s Bees, huh? hmmmm.

Interesting point, Rena. Not uncommon in the high-tech world and understandable. The kind of person it takes to create a company is different from what it takes to run a large company and not many can make that change. Each of these people had the opportunity to sell the company — but their name had become part of the company brand.